2. In a large skillet over medium high heat, heat 2 teaspoons of the canola oil. Add the onions, and cook, stirring often, for 10 minutes or until they begin to caramelize. Reserve 1 cup for the sliders.

3. Turn on the broiler. On the baking sheet, set the peppers skin side up and brush with the remaining 1 teaspoon oil. Slide the baking sheet about 8 inches from the broiling element and cook the peppers for 10 minutes or until they are thoroughly charred. Transfer to a large bowl. Cover with plastic wrap. Cool. With your fingers and a paring knife, discard the skin from the peppers. Chop 4 pieces of pepper for the meatloaf; slice 8 pieces for the sliders and set those aside.

4. Turn the oven down to 350 degrees.

5. In a large bowl, combine the dinner rolls and milk; set aside for 5 minutes.

7. Bake meatloaf for 1 hour or until a meat thermometer inserted into the center registers 165 degrees. Remove from oven and rest for 10 minutes. Reserve ⅓ of the loaf for the sliders. Slice remaining meatloaf and serve with extra barbecue sauce and a salad.Karoline Boehm Goodnick